Originally this beautiful red leaf used to be imported from the North East of Asia.
The remarkable leaves of this relative of the stingy nettle enhance the presentation of a
dish due to the shape and shininess.
Both Shiso Leaves Purple and Shiso Leaves Green are often used in TEMPURA.
The leaves are dipped in the tempura batter and then fried in oil.
It’s an attractive presentation and a delicious taste.
A variation we made is to just simply fry the leaf in oil (Make sure the leaf is dry), then
put some sea salt on it and dry the leaf on some tissue paper and use it as decoration on
a piece of meat. The colour is amazing and especially in the fall it gives a fantastic autumn
appearance to the dish.